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1
In a heat-resistant bowl, stir together the ingredients for gyuuhi (except for the milk and katakuriko) with a whisk.
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2
Slowly pour the milk into the bowl and mix well.
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3
Cover the bowl loosely with a piece of plastic wrap and microwave at 700W for 1 minute.
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4
Remove from the microwave, stir with a spatula and microwave for another 30 seconds.
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5
Mix well.
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6
Transfer to a tray lined with a little bit of katakuriko.
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7
Form sticks smaller than the diameter of your mold.
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8
Cover loosely with a plastic wrap.
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9
Put finely chopped chocolate in a bowl, and warm up using a double boiler (about 60C).
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10
Remove the melted chocolate from the double boiler (temperature of the chocolate should be about 45C).
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11
Sift the matcha with a tea strainer.
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12
Mix gently using a spatula.
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13
Let cool, stirring constantly, with the bottom of the bowl exposed to cold water (about 15C).
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14
The temperature of the chocolate should be about 25C.
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15
Warm up the chocolate again in a double boiler (about 35C).
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16
(The temperature of the chocolate should be about 28 to 30C).
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17
Pour the chocolate into the mold about halfway up.
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18
Gently tap the mold a few times.
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19
Store the remaining chocolate in a warm place and set aside.
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20
The bottom of the bowl should be barely touching hot water underneath.
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21
Cut the sticks from Step 3 with a pair of kitchen scissors (into appropriate thickness).
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22
Put the slices and the anko in the mold from Step 7.
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23
Gently tap the mold.
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24
Fill the mold with the remaining chocolate, covering the gyuuhi.
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25
Gently tap again and store in cold place to harden the chocolate.
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26
Chocolate shrinks slightly when hardened.
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27
Add more chocolate and let cool again as needed.
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28
Scrape off excess chocolate from the mold with a spatula and refrigerate for 20 minutes.
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29
Take the chocolate out of the mold, and it's done.
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30
[Mochi Chocolate recipes] Kinakoand Sakura
